Chicken Spaghetti Casserole

When comfort food calls, this Chicken Spaghetti Casserole delivers every time. Loaded with tender chicken, creamy cheese sauce, and perfectly cooked spaghetti, it’s a hearty, family-friendly dinner that’s simple to prepare and perfect for busy weeknights, potlucks, or make-ahead meals.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Creamy & Cheesy – Comforting, rich, and full of flavor
Easy to Prepare – Ready in under an hour with minimal effort
Kid-Approved – Familiar ingredients and a cheesy finish
Great for Leftovers – Even better the next day
Make-Ahead Friendly – Assemble in advance and bake when ready

Ingredients You’ll Need
12 oz spaghetti
3 cups cooked chicken, shredded or chopped
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1½ cups shredded cheddar cheese
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
½ cup chicken broth or reserved pasta water
½ cup grated Parmesan cheese (for topping)
Chopped parsley or green onions for garnish (optional)

Tools You’ll Need
Large pot
Mixing bowls
9×13-inch baking dish
Colander
Spatula or spoon
Aluminum foil

Step-by-Step Instructions

Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil.
Cook spaghetti until al dente, then drain and set aside. Reserve ½ cup of the pasta water if not using chicken broth.

Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.

Step 3: Make the Sauce
In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, 1 cup cheddar cheese, garlic powder, onion powder, salt, pepper, and chicken broth or reserved pasta water. Stir until smooth.

Step 4: Combine and Assemble
Add the shredded chicken and cooked spaghetti to the sauce mixture. Toss until evenly coated.
Transfer to the prepared baking dish and spread out evenly.
Top with the remaining ½ cup of cheddar cheese and sprinkle with grated Parmesan.

Step 5: Bake
Cover with foil and bake for 25 minutes.
Uncover and bake an additional 10–15 minutes, until bubbly and golden on top.

Step 6: Serve
Let cool for 5 minutes before serving. Garnish with parsley or green onions if desired.

Tips for the Best Chicken Spaghetti Casserole
Cook Pasta Al Dente – It continues cooking in the oven
Use Rotisserie Chicken – A flavorful time-saver
Double the Recipe – Freeze half for another day
Add Veggies – Try sautéed mushrooms, spinach, or chopped bell peppers for variety

Serving Suggestions
Serve with:
Garlic bread or cheesy toast
Steamed broccoli or roasted green beans
Side salad with Italian dressing
Sweet tea or lemonade

Perfect for:
Weeknight family dinners
Potlucks and get-togethers
Meal prepping
Freezer-friendly meals

How to Store & Reheat
Refrigerate: Store in an airtight container for up to 4 days
Freeze: Freeze in a covered dish for up to 2 months
Reheat: Bake at 350°F until heated through, or microwave individual servings in 60-second intervals

Frequently Asked Questions
Can I use different pasta?
Yes! Penne, rotini, or egg noodles work great too.

Can I make it without cream of mushroom soup?
You can double the cream of chicken soup or use cream of celery instead.

Is it spicy?
Not at all, but you can add red pepper flakes or hot sauce if you want a kick.

Can I make it ahead of time?
Absolutely. Assemble and refrigerate up to 24 hours before baking.

Final Thoughts
This Chicken Spaghetti Casserole is the kind of comforting, cheesy meal that makes weeknights easier and family dinners feel special. It’s a warm, creamy classic that never goes out of style—and it’s sure to become a regular in your rotation.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your Chicken Spaghetti Casserole turns out.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 480 | Protein: 27g | Carbohydrates: 36g | Fat: 26g | Fiber: 2g | Sodium: 820mg

Print